Grilled Tofu and Vegetables with Soba Noodles

Though it may come as a bit of a shock to you, most of my diet does not, in fact, consist of desserts.

Even more shocking is the fact that I don't even wish it did.

Sure, a diet of just chocolate chips, donuts, and cupcakes can sound tempting at times, but there are so many savory dishes and foods out there that I aboslutely adore.

For example, salmon is like the one of the best foods ever in my opinion.  There's this super simple, incredibly delicious Salmon recipe that I've been meaning to post forever, that I probably have at least 4x a month.  Now that's something I could never give up.

But, thats not what this post is about.  Today, we're talking tofu.

Tofu get's such a bad rep sometimes, and I don't really understand why.  I mean, it's got no taste, what exactly is it that people don't like?  And please don't say texture, because that too can be changed pretty easily.

Personally, I'm a big tofu fan.  I love how it soaks up any flavors you throw it's way, and how it can fit perfectly into a huge variety of different dishes.

Todays recipe is all about the grill, or grill pan, if the weather refuses to cooperate (like it seems to often this time of year).

There's a delicious smoky flavor exploding throughout the whole thing, as well as a slurpy (great word, right?) dose of soba noodles to add a change of texture.

Even if you're not as in love with tofu as I am, I'm almost positive you'll love it!

Grilled Tofu and Vegetables with Soba Noodles - inspired by this recipe

• 8 ounces soba noodles, cooked according to package directions
• 4 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 2 garlic cloves, diced
• 4 tbsp orange juice
• 1/4 tsp ground ginger
• 1 package extra firm tofu, patted dry and cut into 1/4" rectangles (like in the pictures)
• 2 red bell peppers, sliced into wide slices (see pictures for guidance)
• 3 small yellow summer squash, sliced diagonally into 1/4" slices
• Optional: Hot sauce, sweet chili sauce, or Sriracha

Combine soy sauce, sesame oil, vinegar, garlic, orange juice, and ginger in a small bowl and mix to combine.  Place tofu in an 8x8 dish, and cover with about 1/2 of the sauce you just made.  Let marinate for roughly 30 minutes.  Meanwhile, slice vegetables as directed above, and lightly coat them in a bit of the leftover sauce.  Brush grill grates with oil and preheat grill to medium temperature.  Place tofu directly on grill grates and let cook for about 6 minutes on each side, or until light marks appear.  Once tofu is cooked, remove from heat and begin cooking vegetables.  Place them directly on grill grates, too and cook for 3-4 minutes on each side or until they are browned to your liking.  Toss soba noodles with any remaing sauce, then place noodles on individual serving dishes and top with tofu and vegetables.  If desired, add a bit of hot sauce, sweet chili sauce, or Sriracha on top (I recommend this as it adds some spiciness to the dish).  Enjoy!

All these delicious pictures really reminded me that I need to post more savory recipes on this blog. I swear I do eat "real" lunches and dinners!  It's just that usually they're so tasty (or I'm so hungry) that every little bite is devoured before I even have time to get out a camera, much less set up a pretty photoshoot and snap some quality photos.

I think I'll start setting aside portions to take pictures of the next day.  That way, you all can experience my delicious dinners as well!  Maybe I'll even get to posting that salmon recipe...

Revisited Recipe of the Day:

Tofu Pad Thai

Peach, Arugula, and Ricotta Pizza with (Optional) Balsamic Reduction

Oh look, more peaches.

I told you they'd be coming, gave them to you 2 days ago, and now here they are again. What can I say?  They're delicious!

Although, today, the delicious-ness of peaches isn't the only thing that caused me to share this recipe. The daily food holiday also inspired me.

It's Cheese Pizza Day!

Of course, this isn't exactly your classic cheese pizza.

But, then again, I don't often do classic.  I like to stick to uniquely delicious instead.  And in case you had any doubt, yes, this pizza is definitely uniquely delicious.

Juicy peaches, creamy ricotta, and a just a bit of arugula make it one of the best of it's kind.  The fluffy and easy homemade dough is just the cherry on top, or, bottom, I suppose.

Peach, Arugula, and Ricotta Pizza with (Optional) Balsamic Reduction - original recipes can be found here and here
(serves 4 people)

Dough:

• 1/2 cup warm water
• 1/2 tsp active dry yeast
• 1 tbsp olive oil
• 1 1/2 cups flour
• 1 tsp coarse salt

Place warm water in a medium sized bowl and sprinkle yeast on top.  Stir to dissolve, then set aside 5 minutes, or until yeast is foamy.  Add olive oil, flour, and salt to yeast mixture.  Mix to combine.  Turn dough onto well floured surface, and knead for 2 minutes or until elastic.  Place dough in oiled bowl, cover with plastic wrap, and let stand in warm place for at least 30 minutes.  When ready to make pizza, turn dough onto lightly floured surface and roll out to about 1/4 inch thick.

Pizza:

• 1 recipe pizza dough (from above)
• around 2/3 cup ricotta cheese, or enough to generously coat your whole pizza
• 3 ripe peaches, sliced (not peeled)
• 1/2 cup arugula
• Optional:  Balsamic reduction, to drizzle on top

Heat up grill until hot.  Evenly (and generously) coat your already rolled out pizza dough with the ricotta cheese, leaving about 1/2 inch empty around the sides.  Arrange peach slices (I did mine in flowers) around the whole pizza.  Cook pizza, on the back of a sheet pan, in grill for around 15-20 minutes, or until the edges of the dough have browned and the cheese begins to bubble and melt.  Remove pizza from heat.  Sprinkle arugula evenly over top and drizzle with a bit of the balsamic reduction, if using.  Then, slice and serve.

I'm telling you, this pizza is the way to celebrate Cheese Pizza Day.

All your friends, with their "classic" greasy mozzarella cheese pizzas with be begging for a slice.  But don't worry, if you decided this pizza is too good to share, I won't tell anyone.  I promise.

Revisited Recipe of the Day:

Greek Pasta Salad

Grilled Peach and Sausage Salad

If there's one thing I want to come of this post, it's you grilling up some peaches.

Sure, I want this awesome recipe to be made, and for one of the following pictures to be accepted by foodgawker (it's been way to long since that happened), but ultimately, you need, need, need to try grilled peaches.

They.  Are.  Amazing.

Everything you love in a peach... made even better!

Pair them with juicy grilled sausage and fresh greens, and boy, there is about to be a party in your mouth!

Grilled Peach and Sausage Salad
(makes 4 servings)

• 4 peaches
• 4 sausages of your choice, cut into slices (I used Trader Joes Chicken Apple Sausages)
• Mixed greens of your choice

Cut peaches in half and spray lightly with olive oil.  Grill on medium high, flipping over once, until grill marks start to appear (3-4 minutes per side).  Grill sliced sausages on medium high heat, flipping once, until grilled marks appear (about 5 minutes per side).  Lay down a bed of greens on a plate and top with peaches and sausage.  Serve while sausage and peaches are still warm.

If you aren't already sold, I don't know what I'll do.

Maybe this picture will help.

Do you see that juicy little peach up front?

Don't you just want to sink your teeth in?

I know I do.  Or... did.  It's in my belly now.

But don't worry, you can still have something just as good.  All you need to do is follow the recipe above!

Revisited Recipe of The Day:

Barley, Farro, and Preserved Lemon Salad